HOPES of serving a main course at a House of Commons banquet in a television show were last night dashed for a Sussex star chef but his fish dish could still feature.

Michael Bremner had a nerve-wracking night in the kitchen as the chefs had to cook new and untested dishes on BBC Two's Great British Menu.

The head chef and owner of 64 Degrees in Brighton was one of eight chefs through to the national finals of the competition. Every night this week one of their dishes is picked for a course in the banquet held at the Palace of Westminster in celebration of everyday great Britons honoured by the Queen.

He served his dish entitked Rose of Eskdalemuir. It was a venison loin with balls of butternut squash, sunflower seed risotto, blue cheese croquette, reindeer moss, celery leaf purée, cavolo nero (kale) powder and pickled red cabbage purée on a wooden board decorated with an English Rose and Scottish thistle.

It told the story of Scotsman Ronnie Rose who was made an MBE for his services to wildlife and the environment.

He won praise from judges for choosing the stories behind his dishes with great care. They said the meat was cooked to perfection but disliked the croquette, risotto and moss.

He came joint last and his dish was not picked for the banquet.

Michael said: "They didn't really like my dish. I'm up against serious competition and some top quality chefs. It is better to try and fail than not try at all."

He had better success with his Message to the Lode Star mackerel dish on Tuesday night. It proved popular in the regional heats - which he came out top as Scottish champion - and presented it again to judges in the hope it would be picked for the fish course in the banquet. His meal came served in a wine bottle-shaped dish with a message rolled up scroll and paid tribute to a renowned Scottish fisherman. Each piece of cured mackerel featured a different garnish which became more luxurious – starting with seaweed and finishing off with an oyster.

Judge Prue Leith described the dish as a real "pleasure" and "the perfect dish for a banquet." He was also ranked highly by his fellow contestants when they tasted each other's work.

His creation made the shortlist of three to be picked as the winning fish course.

Michael said he was "blown away" with the praise and "over the moon" at the result, adding: "It felt great to be nominated for the shortlist with my strongest dish."

Great British Menu is on at 7pm each weekday evening this week. Tonight's episode focuses on the dessert course before the selected chefs cook the banquet on Friday.